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Caramel-Frosted Filbert Roll

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  Eggs 5 , separated
  Granulated sugar 3⁄4 Cup (12 tbs)
  Graham cracker crumbs 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Teaspoon
  Vanilla 1 Teaspoon
  Cream of tartar 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground filberts 1 Cup (16 tbs), lightly packed, whirl in blender or use nut grinder
  Whipping cream 1⁄2 Pint (1 Cup)
  Powdered sugar 2 Tablespoon
  Caramel frosting 1 Cup (16 tbs)
  Filberts 2 Tablespoon, coarsely chopped

Beat egg yolks until light and lemon-colored.
Gradually add all but 2 tablespoons of the granulated sugar and beat until thick.
Mix in crumbs, baking powder, and vanilla.
Beat egg whites until foamy, add salt and cream of tartar, and beat until stiff.
Beat in the remaining 2 tablespoons sugar.
Fold egg whites into the yolk mixture alternately with the ground nuts.
Butter a 10 by 15-inch jelly roll pan, line bottom with waxed paper; butter again.
Pour in batter and smooth evenly with a spatula.
Bake in a 350° oven for 20 minutes, or until the top of cake springs back when touched lightly.
Let stand 5 minutes, then turn out onto a large muslin cloth which is lightly dusted with powdered sugar.
Lightly roll up in the cloth and let cool on a rack.
For filling, whip cream and powdered sugar until stiff.
If desired, flavor with vanilla.
Unroll cool cake and spread whipped cream filling evenly over it.

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